cookwewill
Senior Cook
I've been cooking quite a lot of soups lately from some reason. One thing is that I really love them... it's my favorite breakfast food of choice, honestly
Nothing compares to a bowl of super hot chicken soup with fine noodles on a lazy morning, especially during the weekend when the beers were plentiful, the evening before
And I also needed some "soup" content for my blog, so I chose two that I totally love.
First one is a Tomato Cabbage Soup, following the favorite recipe of my Grandma. I once told her how much I loved that soup and from that time on, she cooked it for us every time we came for a visit
List Of Ingredients:
1 medium sized head of cabbage
750g (1.5 pounds) pork shoulder
500g (1 pound) potatoes
1000g (2 pounds) tomato puree
1 large onion
vegetable oil
salt & pepper to taste
2-3 litres (8-12 cups) water or stock
1 bouillon cube (if using water)
3-4 tsp sugar
3-4 tsp red paprika
1 tsp crushed caraway
½ tsp ground cinnamon
3-4 bay leaves
flat leaf parsley for garnish
Instructions:
1. Finely chop a large yellow onion, then sautee on vegetable oil until translucent.
2. Cut the pork shoulder into bite size chunks. Season with sald and black pepper and stir fry on the onion base for about 20-25 minutes.
3. Add 3-4 tsp of sugar, 3 tsp of red paprika and 1 tsp of crushed caraway seeds. Sautee for 5 more minutes.
4. In with the cabbage that you sliced into fine strips.
5. Pour in the water or stock and add tomato puree. When using plain water, drop in a bouillon cube too. Add 3-4 bay leaves and simmer on low heat for 30-45 minutes.
6. Give the soup a taste and add salt, pepper or sugar if needed. To make the soup fragrant, add 1/2 tsp of ground cinnamon.
7. Now is the time to add the diced potatoes too. I've used about 500g (1 pound).
8. Once the potatoes are fully cooked, the soup is done and ready to serve.
9. Serve the tomato cabbage soup in a soup bowl, garnished with flat leaf parsley and a few slices of bread on the side.
The second one is a more common soup know all around the world. It's a thick bean soup with vegetables and some meaty bits. People usually use some kind of ham, but I go for smoked pork ribs that I cook first in order to make a simple stock thats smoky in flavor.
List of Ingredients:
500g (1lb) dry beans (soaked overnight)
0.7-1kg (1.5-2lbs) smoked ribs or similar
1 kohlrabi
3-4 carrots
2 parsley (parsnip) roots
some stalk celery or celeriac
handful of flat leaf parsley
4 bay leaves
500g (1lb) potatoes
water as needed
oil
2-3 tbsp paprika
2 tbsp flour
salt & pepper to taste
flat noodles or similar pasta
4-5 cloves garlic (optional)
Instructions:
1. Cut the ribs into smaller pieces and cook for 1-1.5 hours.
2. Wash and peel the vegetables, then cut into small pieces.
3. Once the ribs are tender, strain them and use the simple "stock" you just made as the base for the soup.
4. Strain the soaked beans and add them to the stock. Add vegetables, bay leaves, season with black pepper and drop in a handful of finely chopped flat leaf parsley.
5. Cover the pot and simmer until the beans start to become soft. It will take at least 45 minutes up to an hour and half, depending on how long the beans have been soaking in water.
6. Once the beans start to soften, add diced potatoes and the meat that you took of the bone and sliced.
7. Cook for 40-60 minutes or until the potatoes are almost fully cooked.
8. Prepare a paprika based roux. Heat up oil and add 2 tbsp of paprika and flour. Stir properly and once the oil has been absorbed, start adding water in batches while stirring. Aim for a paste-like consistency.
9. Stir the roux into the soup, make sure no lumps form. Add 4-5 cloves of garlic, crushed. This step is optional.
10. Give the soup a taste and add salt and pepper or even paprika, if needed.
11. Cook for a few more minutes and we are done.
12. Serve in a bowl, topped with flat soup noodles or similar pasta type.
Do you have any soup recipes that you keep on preparing over and over? Share them please, I'm always looking for new soups to try
Nothing compares to a bowl of super hot chicken soup with fine noodles on a lazy morning, especially during the weekend when the beers were plentiful, the evening before
And I also needed some "soup" content for my blog, so I chose two that I totally love.
First one is a Tomato Cabbage Soup, following the favorite recipe of my Grandma. I once told her how much I loved that soup and from that time on, she cooked it for us every time we came for a visit
List Of Ingredients:
1 medium sized head of cabbage
750g (1.5 pounds) pork shoulder
500g (1 pound) potatoes
1000g (2 pounds) tomato puree
1 large onion
vegetable oil
salt & pepper to taste
2-3 litres (8-12 cups) water or stock
1 bouillon cube (if using water)
3-4 tsp sugar
3-4 tsp red paprika
1 tsp crushed caraway
½ tsp ground cinnamon
3-4 bay leaves
flat leaf parsley for garnish
Instructions:
1. Finely chop a large yellow onion, then sautee on vegetable oil until translucent.
2. Cut the pork shoulder into bite size chunks. Season with sald and black pepper and stir fry on the onion base for about 20-25 minutes.
3. Add 3-4 tsp of sugar, 3 tsp of red paprika and 1 tsp of crushed caraway seeds. Sautee for 5 more minutes.
4. In with the cabbage that you sliced into fine strips.
5. Pour in the water or stock and add tomato puree. When using plain water, drop in a bouillon cube too. Add 3-4 bay leaves and simmer on low heat for 30-45 minutes.
6. Give the soup a taste and add salt, pepper or sugar if needed. To make the soup fragrant, add 1/2 tsp of ground cinnamon.
7. Now is the time to add the diced potatoes too. I've used about 500g (1 pound).
8. Once the potatoes are fully cooked, the soup is done and ready to serve.
9. Serve the tomato cabbage soup in a soup bowl, garnished with flat leaf parsley and a few slices of bread on the side.
The second one is a more common soup know all around the world. It's a thick bean soup with vegetables and some meaty bits. People usually use some kind of ham, but I go for smoked pork ribs that I cook first in order to make a simple stock thats smoky in flavor.
List of Ingredients:
500g (1lb) dry beans (soaked overnight)
0.7-1kg (1.5-2lbs) smoked ribs or similar
1 kohlrabi
3-4 carrots
2 parsley (parsnip) roots
some stalk celery or celeriac
handful of flat leaf parsley
4 bay leaves
500g (1lb) potatoes
water as needed
oil
2-3 tbsp paprika
2 tbsp flour
salt & pepper to taste
flat noodles or similar pasta
4-5 cloves garlic (optional)
Instructions:
1. Cut the ribs into smaller pieces and cook for 1-1.5 hours.
2. Wash and peel the vegetables, then cut into small pieces.
3. Once the ribs are tender, strain them and use the simple "stock" you just made as the base for the soup.
4. Strain the soaked beans and add them to the stock. Add vegetables, bay leaves, season with black pepper and drop in a handful of finely chopped flat leaf parsley.
5. Cover the pot and simmer until the beans start to become soft. It will take at least 45 minutes up to an hour and half, depending on how long the beans have been soaking in water.
6. Once the beans start to soften, add diced potatoes and the meat that you took of the bone and sliced.
7. Cook for 40-60 minutes or until the potatoes are almost fully cooked.
8. Prepare a paprika based roux. Heat up oil and add 2 tbsp of paprika and flour. Stir properly and once the oil has been absorbed, start adding water in batches while stirring. Aim for a paste-like consistency.
9. Stir the roux into the soup, make sure no lumps form. Add 4-5 cloves of garlic, crushed. This step is optional.
10. Give the soup a taste and add salt and pepper or even paprika, if needed.
11. Cook for a few more minutes and we are done.
12. Serve in a bowl, topped with flat soup noodles or similar pasta type.
Do you have any soup recipes that you keep on preparing over and over? Share them please, I'm always looking for new soups to try
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